Ham Bone Vegetable Soup 1967
Transport your taste buds to a bygone era with this hearty and nostalgic Ham Bone Vegetable Soup 1967. This classic recipe combines a rich, flavorful ham bone broth with a medley of vibrant vegetables like carrots, celery, green beans, and potatoes, all simmered to perfection. Enhanced with aromatic garlic, thyme, and bay leaves, each spoonful is a warm embrace of timeless comfort. The addition of canned diced tomatoes and frozen peas gives the soup a satisfying depth of flavor, while the shredded ham adds a savory, protein-packed boost. Ready in just over two hours, this slow-simmered soup is perfect for cozy family meals or make-ahead batch cooking. Serve it with a crusty loaf of bread and a sprinkle of fresh parsley for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 1 whole ham bone
- 3 medium carrots
- 3 celery stalks
- 1 large yellow onion
- 3 garlic cloves
- 2 large russet potatoes
- 14 oz canned diced tomatoes
- 2 cups green beans
- 1 cup frozen peas
- 8 cups chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons parsley (optional, for garnish)
Instructions
Heat a large stockpot over medium heat and add the olive oil.
Dice the carrots, celery, and onion. Mince the garlic. Add the vegetables to the pot and sauté for 5-7 minutes until softened and fragrant.
Peel and cube the potatoes into 1-inch pieces. Set aside.
Add the ham bone to the pot along with the chicken stock, bay leaves, and thyme. Bring the mixture to a boil over high heat.
Reduce the heat to low and let the soup simmer, uncovered, for 1 hour to extract flavor from the ham bone.
After 1 hour, stir in the diced potatoes, canned diced tomatoes (with juice), green beans, salt, and black pepper. Continue to simmer for an additional 30 minutes or until the potatoes are tender.
Carefully remove the ham bone from the pot and allow it to cool slightly. Strip any remaining ham off the bone and shred it into bite-sized pieces. Discard the bone and return the shredded ham to the soup.
Add the frozen peas and cook for an additional 10 minutes until the peas are heated through.
Taste the soup and adjust seasoning with more salt and pepper if needed.
Remove the bay leaves before serving. Ladle the soup into bowls, garnish with chopped parsley if desired, and enjoy!
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 6699 mg | 291% | |
| Total Carbohydrate | 238.1 g | 87% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 63.0 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 733 mg | 56% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 6848 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
